The whole crew and family, including the kids who are home from school, are headed out to pick this morning. As the harvest shrinks in the fall and we have other pressing tasks, we often don't all harvest together but today will be different. We plan to pick extra as we are only open this Tuesday. It seems fitting to celebrate Thanksgiving by bringing in the bounty as one.
We wish you all a delicious and warm Thanksgiving!
This week's pick list:
- Carrots
- Winter squash
- Brussel sprouts
- Potatoes
- Scallions
- Lettuce
- Chard
- Collards
- Kale
- Fennel
- Cabbage
- Pac Choy
- Onions
- Turnips
- Kohlrabi
- Celery
- Chicories, including puntarelle and radicchio
- Parsnips
- Rutabaga
- Garlic
- Parsley and cilantro
- Revolution Bread is available
Winter hours coming soon! Starting Tuesday 11/28 we will close at 6 pm.
Next week we will be open on Tuesday but closed on Friday. For the winter holiday, we will be closed Tuesday 12/26 and Friday 12/29.
Miso French Onion Soup, from nytimes.com
- ¼ cup plus 1 tablespoon olive oil
- 2 ½ pounds large Spanish onions, peeled, halved, and thinly sliced (about 4 cups)
- 8 diagonal slices of baguette, about 1/4 inch thick.
- ⅓ cup miso
- 1 tablespoon finely chopped fresh thyme, optional
- Salt and freshly ground black pepper
- 4 large slices Swiss cheese
Preheat oven to 325 degrees. Place a large sauté pan over medium-high heat for 1 minute. Add 1/4 cup olive oil, and heat until shimmering. Add the onions and cook, stirring constantly and adjusting heat as needed, until the onions are soft and deep golden brown, about 20 to 25 minutes. Remove pan from heat and allow onions to cool in the pan.
Brush both sides of the bread slices with the remaining 1 tablespoon olive oil and place on a baking sheet. Bake, turning once, until just crisp, about 4 minutes a side. Remove from oven and set aside.
Pour 3 cups of water into a 2 quart saucepan. Cover and bring to a boil. Add miso, thyme, and cooked onions; mix well. Season with salt and pepper as needed.
Preheat a broiler. Place a large oven-proof serving bowl or four small oven-proof bowls on a broiling pan or small baking sheet. Pour the hot soup into the large bowl or divide among the small bowls. Place the croutons on top of the soup, and top with Swiss cheese slices. Place the pan holding the soup directly under the broiler until the cheese is melted, and the soup is bubbling. Serve immediately.
